Layered Potatoes With Kale Food

KALE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Remove the tough, fibrous ribs from the kale leaves and discard the ribs. Tear the leaves into bite-size pieces. Reserve any tender stems and finely chop. Keep the leaves and chopped stems separate.
• Meanwhile, bring a large pot of salted water to a boil over high heat and fill a large bowl with ice water. Add the kale leaves to the boiling water and cook until tender and bright green, 1 to 2 minutes. Use a slotted spoon or tongs to transfer the kale to the ice water bath. Once completely cool, drain well. Bring the water back to a boil, then add the squash. Cook until just tender, about 3 minutes. Drain well and reserve the pot.
• Place the pot over medium-high heat. Melt the butter, then add the reserved kale stems, garlic, onion, 1/2 teaspoon salt and several grinds of pepper. Cook until the vegetables are tender, about 4 minutes. Stir in the kale leaves, squash, heavy cream, cream cheese, Parmesan and nutmeg until well combined and smooth. Reduce the heat to medium and cook until the sauce has reduced and thickened slightly, about 5 minutes. Season with salt and pepper.
• Transfer to a 2-quart baking dish. Stir together the breadcrumbs, parsley and a pinch of salt and pepper in a small bowl until combined, then sprinkle evenly over the top of the casserole. Bake until golden brown and bubbling at the edges, 15 to 20 minutes.

LAYERED POTATOES WITH KALE

Steps:

• Preheat oven to 350.
• Saute onions in oil over medium heat until tender.
• Add kale and toss until it begins to wilt.
• Arrange potato slices in a sprayed 13 x 9 pan.
• Sprinkle 1/2 of all the herbs and arrange kale mixture over this. Sprinkle remaining herbs on top.
• Arrange sweet potatoes on top and cover with foil.
• Bake 40 minutes. Remove foil, sprinkle cheese on top, and bake 10 more minutes or until cheese is melted.

KALE AND ROASTED-POTATO SALAD

Steps:

• Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4 teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use a second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.
• Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add kale, and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon salt, and season with pepper. Toss with potatoes.

SAUTEED POTATOES WITH KALE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
• Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
• Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

MASHED POTATOES WITH KALE

Steps:

• For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.
• For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.
• To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

ROASTED VEGETABLES WITH KALE

Steps:

• Preheat oven to 400ºF.
• In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
• In a small bowl, mix garlic paste with olive oil and pepper.
• Toss vegetables in the olive oil mixture, coating thoroughly.
• Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
• In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
• Cook for about 10 minutes, stirring frequently.
• The kale should be wilted, and water evaporated.
• Mix the roasted vegetables with the kale and serve hot.

MASHED POTATOES WITH KALE (COLCANNON)

Steps:

• Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
• While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
• Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.